We are about a week into 2020, and I spent the whole first week devouring this bread.
This bread is grain- free, gluten- free and completely plant- based.
I used sweet potato in this recipe because there are so many vitamins and minerals packed in the potato. You can use canned sweet potato or you can boil and mash the potato on your own (just make sure it is soft enough to mash after boiling, and de-skin before mashing).
For this recipe, in place of egg I used a flax egg. It is very easy to make (just mix equal parts water and ground flax seeds). After letting the flax mixture sit, it will thicken and get the sticky and moist consistency of an egg. And no, it does not mess with the flavor of the bread whatsoever. It is also packed with fiber which is amazing for that digestive system
2 cups almond flour
1/2 cup cassava flour
1tsp baking powder
1/2 tsp baking soda
pinch of salt
3/4 cup sweet potato puree
1/3 cup maple syrup
2 flax eggs (2tbsp ground flax seeds mixed with 2tbsp filtered water, let sit for 5 minutes)
1 tsp vanilla extract
3tbsp melted coconut oil
4tbsp almond milk
a handful of chocolate chips or cacao nibs
Preheat the oven to 350. Line a bread pan with parchment paper or coconut oil. In a medium bowl, mix together the dry ingredients (leave out chocolate chips). In a separate bowl, mix together the wet ingredients. Then combine both the dry and wet ingredients. Once mixed, fold in chocolate chips. Then transfer batter to lined bread pan. Bake for 45 minutes (or until a toothpick goes in and out clean). Let cool and enjoy!
I hope you enjoy this one! Feel free to send some love in the comments below!